Mock Spaghetti and Meatballs
- 10 vanilla cupcakes, baked in white liners
- 1 can vanilla frosting
- 1/2 teaspoon cocoa powder
- 3 drops yellow food coloring
- 11 Ferrero Rocher chocolates, unwrapped
- 3/4 cup strawberry preserves (preferably the low sugar kind, it has a better, brighter red color)
- 2 tablespoon grated white chocolate, plus a chunk of white chocolate for garnishing, if desired
Step 1: Tint the vanilla frosting with cocoa powder and yellow food coloring. You are going for a pale yellow, almost cream color. I added just a touch more cocoa powder for mine.
Step 2: Frost the cupcakes and arrange them on a fabulous eco-friendly sugarcane bagasse plate.
Step 3: Spoon the remaining frosting into a freezer duty Ziploc bag and snip off a small corner from the bag. Be sure to snip a nice clean, small corner, about 1/8 inch.
Step 4: Pipe the frosting over the cupcakes, piling it slightly higher in the center of the plate, creating a mound of noodles. Be sure to allow some to hang over the edges. This part was really fun. The messier you pipe, and the more you pipe, the better it looks. You want to cover as much of the cupcake surface as possible.
Step 5: Place the chocolates in a small bowl and coat with some of the strawberry jam. Spoon some of the preserves onto the cupcakes. Then top each cupcake with a strawberry jam coated chocolate. It is cute if you leave one 'meatball' to fall on the plate. Then spoon any remaining preserves over the chocolates and cupcakes.
Step 6: Sprinkle the entire plate with the grated white chocolate. If you want, place a small chunk of white chocolate on a separate plate and serve it alongside the 'spaghetti and meatballs along with a cheese grater.
This spaghetti and meatballs plate turned out pretty fun. It was far easier to put together than it looks, and I have to admit, the meatballs looked so realistic it was almost gross! The added bonus of this tricky recipe was that the cupcakes tasted so good with the extra strawberry jam. They looked and tasted fantastic!